INGREDIENTS

INSTRUCTIONS

CRUST
FILLING
TOPPING
For crust:
Place ginger in processor and process ;until minced. Add flour, sugar,
cloves and salt; process to combine. Using on/off turns, cut in butter and
shortening until mixture resembles coarse meal. Mix yolk and 2 tablespoons
water in small bowl. Add yolk mixture to flour and butter mixture; process
just until mixture forms moist clumps. If dough is too dry, blend in more
water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in
plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough
slightly at room temperature before rolling.)
Preheat oven to 350F. Roll out dough on floured surface to 12-inch-diameter
round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1
inch. Fold edges under crust. Crimp decoratively, forming high-standing rim
(about 1/2 inch above rim of dish). Freeze crust for 15 minutes. Line crust
with foil and then fill with dried beans or pie weights. Bake crust 10
minutes. Remove foil and beans and bake until crust is set and pale golden,
about 10 minutes. Transfer crust to rack; cool completely.
For filling:
Whisk all ingredients in large bowl until combined. Pour into pie crust.
Bake until skin begins to form on filling and filling begins to set, about
50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly.
Maintain oven temperature.
Meanwhile, prepare topping:
Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until
mixture begins to form small clumps. Sprinkle topping over pie. Bake until
pie is set and streusel is golden brown, about 25 minutes. Transfer to rack
and cool completely.
Serves 8.
Bon Appetit November 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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